Chewy Oatmeal Cookies...with Dried Blueberries. O.K., so this cookie isn't new... oatmeal-raisin cookies have been out for a very long time:)...and with many different adaptations. But I found this cookie recipe...with well over 800 great reviews...and thought it might be worth trying.
This is a chewy oatmeal cookie.... with lots of oatmeal flavor. The cookies can be quite sweet...as they contain 2 cups of sugar(which also makes them chewy), but it does make a bigger batch of cookies. For my version of the cookies, I decided to exchange the raisins for dried blueberries... just to make them a bit different. But you can certainly use raisins, if you like. Also, since the recipe did not contain cinnamon, I ended up adding a 1/2 tsp... probably would have preferred a bit more cinnamon as it was subtle. For some reason, I associate an oatmeal cookie with some sort of spice. Feel free to add a bit of nutmeg as well, if you like....or skip the spices altogether.
The cookies are simple to make, and they stay chewy... well, as long as you don't over bake them:). So, here is #3 in a series of desserts. Hope you enjoy...
Note: I ended up using a bit less butter( ran out of the butter) and substituted some cream cheese... I posted the original recipe, with my changes as noted below.
Since I used old fashioned oatmeal, I processed the oats in the food processor for a few seconds...just until they were broken up a bit. I like the finer texture...but you don't have to process the oats if you don't want to.
Tip: You can also add some chopped nuts or other dried fruit... such as cherries, cranberries, etc.. I also ended up drizzling some melted white chocolate on top of the cookies... but didn't get a chance to take a photo of them.
You will need: adapted from Food. com
2 cups unbleached all-purpose flour*
1 teaspoon baking powder
1 tsp baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon, optional, or to taste
1 cup (2 sticks) unsalted butter, softened*
1 cup packed light brown sugar
1 cup granulated sugar
3 cups old-fashioned/quick cooking oats, not instant
1-1/2 cups dried blueberries( or raisins)
* I ran out of butter and ended up using 3/4 cups butter( 1 1/2 sticks) and 2 oz cream cheese.
melted white chocolate, as a drizzle
1. Preheat the oven to 350° F. Line cookie sheets with parchment paper and set aside
2. In the medium bowl, whisk together the flour, baking powder, salt, and cinnamon. Set aside.
3. In a stand mixer bowl, add butter (and cream cheese, if using) and sugars. Beat on medium speed until it is light and fluffy, about 5 minutes.
4. Add the eggs one at a time... mixing until fully incorporated, about 30 seconds or so.
5. Slowly add the flour mixture and mix just until the ingredients are combined.
6. Stir in the oats and blueberries( or raisins if using)... just until combined and making sure the oats are evenly distributed throughout the dough.
7. Scoop a ball of dough using a 1 1/2 TBS cookie scoop...or scoop out the cookie dough using a regular spoon and and roll it in your hands. Place cookie dough on the baking sheet, spacing about 2 inches apart and lightly press down on the top of each dough ball, just to flatten it slightly. Continue with the rest of the dough.
8. Bake in the preheated oven for 13-15 minutes (for 1 1/2 TBS scoop)... or a bit longer for bigger cookies. The cookies should be lightly golden and the center should be soft and puffy.
9. Allow the cookies to sit on the baking sheet for 10 minutes, then remove to a wire rack and cool. Drizzle with melted white chocolate, if desired.